Roasted Green Beans with Almond Brittle

Roasted Green Beans with Almond Brittle

12 Reviews 3 Pics
Recipe by  Almond Board of California

“This is a fresh salty-sweet twist on the traditional holiday green beans. Almonds add a depth of new flavor and texture to this creative concoction.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 375 degrees F.
  2. Place green beans in a baking pan and toss with olive oil and 1/4 teaspoon salt. Place almonds on a baking sheet. Roast almonds and green beans for 10 minutes. Set almonds aside. Cover green beans with foil and roast for an additional 30 minutes.
  3. While green beans are roasting, make the brittle. Spray a sheet of foil with cooking spray and set aside. Place sugar and 1/2 cup water in a small, very clean saucepan, ensuring sugar is completely covered with water. Turn heat to high and bring to a simmer. Let caramelize until deep, golden brown, watching constantly as this happens fairly quickly. Stir in chopped almonds, still warm from the oven. Spread this sticky brittle on prepared foil. Sprinkle with remaining 1/4 teaspoon salt and let cool. Combine green beans and almond brittle then serve.

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Reviews (12)

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I just happened to have alot of fresh green beans that I wanted to cook when I came upon this tasty recipe. I broke up the brittle while it was still warm, which made it easier to seperate but as it cooled its was harder to brake up, next time I'll just chop it into smaller pieces and save my hands. love it!



I LOVED the flavor combination of the beans and the salty sweet almonds, but I seemed to have too much area that was brittle but no nuts and that was too hard to eat with the beans. Want to figure out a way to get that same flavor and the crunch of the nuts without the hardness of the brittle



Wow, I've been missing out all these years--roasting green beans is definitely the way to go! After reading the reviews, I decided to omit the brittle, but I still wanted the flavor, so after the beans were roasted, I tossed them with agave, then added the nuts (which I toasted in a dry skillet while the beans were roasting). I'm sure pure maple syrup would work as well. I used both almonds and pecans. The overall salty-sweet nutty flavor was just excellent!

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Amount Per Serving (4 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 9.5 g
  • 15%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 247 mg
  • 10%

Based on a 2,000 calorie diet



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